This anchovy butter recipe is a simple way to add a savory punch to any dish, or just enjoy on toast. The combination of creamy butter, salty anchovies, and fresh parsley creates a delicious condiment that is perfect for spreading on bread, topping grilled meats and vegetables, or using as a dip. The anchovies have a rich, umami flavor that is balanced by the herbaceous notes of the parsley. This recipe is easy to make, and can be customized to your liking by adjusting the amount of anchovies, or adding other herbs and spices. With its simple ingredients and bold flavor, this anchovy butter is a must-try for any food lover. We often encounter anchovies from a jar or tin, but they are, in fact, small, green forage fish (from the Engraulidae family, if you want to be scientific), known for their nutritional value and widespread abundance. This recipe comes from the British cookbook, All About Cookery, published in 1865.
Wash, bone, and pound the anchovies well in a mortar; scald the parsley, chop it, and rub through a sieve; then pound all the ingredients together, mix well, and make the butter into pats immediately. This makes a pretty dish, if fancifully moulded, for breakfast or supper, and should be garnished with parsley. Sufficient to make 2 dishes, with 4 small pats each. Seasonable at any time.